Mince-Stuffed Peppers with Melted Cheese recipe

Name: Mince-Stuffed Peppers with Melted Cheese
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 500g Mince; 4 Bell Peppers; 400g Tomatoes; 1 Yellow Onion; 120g Cheddar Cheese; 2 cloves Garlic; 2 tbsp Tomato Purée; 1 tbsp Olive Oil; 1 tsp Dried Oregano; to taste Black Pepper; to taste Salt

Sweet peppers are filled with a savoury mince and tomato ragù, then baked under a bubbling cheese topping. It is hearty, comforting, and makes a great all-in-one supper.

55 min · Medium · Mediterranean Jump to method

Mince-Stuffed Peppers with Melted Cheese

Ingredients

4 servings

500g Mince
4 Bell Peppers
400g Tomatoes
1 Yellow Onion
120g Cheddar Cheese
2 cloves Garlic
2 tbsp Tomato Purée
1 tbsp Olive Oil
1 tsp Dried Oregano
to taste Black Pepper
to taste Salt

Nutrition	Per serving
Calories	508 kcal
Protein	34 g
Carbohydrates	16 g
Fat	35 g
Saturated fat	15 g
Fibre	4.5 g
Sugar	10 g
Sodium	520 mg

Why this works

A hearty, protein-rich stuffed pepper dish that is relatively energy-dense and higher in saturated fat due to mince and cheddar.

Protein and iron. Mince provides a substantial source of protein, iron and vitamin B12, supporting muscle maintenance and red blood cell formation.

Vitamin C and carotenoids. Bell peppers and tomatoes contribute vitamin C and antioxidant carotenoids, which support immune function and overall diet quality.

Saturated fat and sodium. Cheddar, mince and added salt can push saturated fat and sodium higher, so portion size matters if watching heart health.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6). Halve the peppers lengthways and remove the seeds and membranes.
Heat a little oil in a frying pan and cook the onion until softened. Add the mince and brown well, breaking it up as it cooks.
Stir in the tomatoes and tomato purée, season with salt and black pepper, then simmer until thickened.
Arrange the pepper halves in a baking dish and spoon in the mince mixture. Top generously with cheese.
Bake for 25-30 minutes until the peppers are tender and the cheese is golden and bubbling. Rest for 5 minutes before serving.

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